Wednesday, October 2, 2013

Pumpkin, Chickpea, and Red Lentil Stew



  • 1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
  • 15 ounce can chick peas (garbanzo beans), rinsed and drained
  • 3
  •  medium carrots, sliced 1/2 inch thick
  • cup chopped onion (1 large)
  • cup red lentils, rinsed and drained
  • tablespoons tomato paste
  • tablespoon grated fresh ginger
  • tablespoon lime juice
  • teaspoon ground cumin
  • 1/4
  •  teaspoon salt
  • 1/4 
  • teaspoon ground turmeric
  • 1/4 
  • teaspoon ground black pepper
  • cups chicken or vegetable broth

In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4-5 hours.        


I made this for supper last night and it was really good :)

I also found a great pic of Gracie and Moi.

          

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